Wednesday, February 25, 2015

Paula Deen's slow cooker Mac and Cheese made simple

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

  1. In a slow cooker, combine cheese, butter, eggs, sour cream, soup, milk, mustard and pepper and stir well.
  2. Set on high and cover.
  3. Boil the macaroni in a 2 quart saucepan in plenty of water (with salt) 5 minutes. You don't want al dente. Drain.
  4. Add drained macaroni to the slow cooker and stir again.
  5. Set the slow cooker on high setting and cook for 30 minutes, stirring once at 15 minutes.
  6. Turn the slow cooker off and let set 15-20 minutes if you want creamy sauce.
  7. Turn the slow cooker to low and cook 15-20 minutes if you want a "drier" sauce.

View the original recipe here.

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